Fond memories of my childhood American friends prompted me to have a go at making my own cornbread years ago, but yesterday’s ingredients really captured the magic in this infamous delicious treat – and I have to say it was an outright winner. Not much of it remains today, as it was served as one of the accompaniments with my chilli senza carne last night.
- 1 cup of organic polenta (corn meal)
- 1 cup of unbleached self-raising white flour
- 1 cup of soya milk
- ¼ cup of white sugar
- 1/3 cup of sunflower oil
- 3 tsp egg replacer (I use Orgran gluten free)
- 4 tbsp water
- 1 tsp baking powder
- ½ tsp salt
- ½ small green pepper, finely chopped
Serves around 6-8 portions depending upon culinary resistance.
Start off by preheating your oven to 190°c (375° Fahrenheit), and greasing your oven dish with vegan margarine or oil. Then mix the egg replacer with the water, making sure that you remove any lumps. Place all the dry ingredients in a large mixing bowl, and mix well. Then add in the soya milk, sunflower oil and egg replacer mix, and stir well. Finally add in the chopped green pepper, and mix well. Pour mix into your pan, and bake for around 25 minutes. Check to see if it is ready by poking a stick in the middle – if it is clean when you take it out, it’s ready.
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